Mexican Layer Dip V1
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Layer 1:1 1/4 cup refried beans 1/4 cup ortega medium taco sauceLayer 2:2 avocados4 tsp jalepeno hot sauce (must be GREEN in color)4 tsp lime juice3/4 cup onion 3 cloves garlic2 T butter (can use oil or omit)1/2 T cilantroLayer 3:4 T black bean salsa (or other salsa)4 T ortega medium taco sauce (or more salsa)Topping:3/4 cup cheese
For Layer 1 mix the refired beans and taco sauce in a bowl until smooth, spread evenly on the bottom of the dish.
For Layer 2 shell and seed the avocados and put them into a blender or food processor with the lime juice and jalepeno hot sauce, blend until smooth and bright green.
(To keep this guacamole layer bright green be sure that the hot sauce you choose is green, otherwise it will take on a dingy brown color, ALSO you MUST use lime juice [or lemon juice] or like apples the avocados will turn brown as they are exposed to air.)
Chop the onion and crush the garlic, saute the onions in butter for about 3 minutes on medium heat, add the garlic and cilantro and saute another 2 minutes on medium heat. Put the onions/garlic into a bowl and into the fridge to cool for about ten minutes before mixing into the avocado. Spoon on top of the refried beans, along the edges of the dish and spread toward the center to keep the layers even.
For Layer 3 mix the salsa and taco sauce, or just use salsa (I like mine a little less chunky, that's why I mix in the taco sauce.) and spread on top of the avocado layer.
Top with cheese!
Makes 8 generous servings
(we LOVE dip! It would probably serve up to 16 casually dipping, but if people are scooping onto a plate, 8 servings)
Fun add ins:
Layer in slices of tomato
Add a layer of cream cheese (8 oz) mixed with taco sauce (4 oz)
Top with green onions and cheese
Put in a layer of sour cream
Instead of salsa, use fresh pico de gallo
Number of Servings: 8
Recipe submitted by SparkPeople user ABSTRACTBUG.
For Layer 2 shell and seed the avocados and put them into a blender or food processor with the lime juice and jalepeno hot sauce, blend until smooth and bright green.
(To keep this guacamole layer bright green be sure that the hot sauce you choose is green, otherwise it will take on a dingy brown color, ALSO you MUST use lime juice [or lemon juice] or like apples the avocados will turn brown as they are exposed to air.)
Chop the onion and crush the garlic, saute the onions in butter for about 3 minutes on medium heat, add the garlic and cilantro and saute another 2 minutes on medium heat. Put the onions/garlic into a bowl and into the fridge to cool for about ten minutes before mixing into the avocado. Spoon on top of the refried beans, along the edges of the dish and spread toward the center to keep the layers even.
For Layer 3 mix the salsa and taco sauce, or just use salsa (I like mine a little less chunky, that's why I mix in the taco sauce.) and spread on top of the avocado layer.
Top with cheese!
Makes 8 generous servings
(we LOVE dip! It would probably serve up to 16 casually dipping, but if people are scooping onto a plate, 8 servings)
Fun add ins:
Layer in slices of tomato
Add a layer of cream cheese (8 oz) mixed with taco sauce (4 oz)
Top with green onions and cheese
Put in a layer of sour cream
Instead of salsa, use fresh pico de gallo
Number of Servings: 8
Recipe submitted by SparkPeople user ABSTRACTBUG.
Nutritional Info Amount Per Serving
- Calories: 189.0
- Total Fat: 11.8 g
- Cholesterol: 9.4 mg
- Sodium: 495.4 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 6.2 g
- Protein: 6.4 g
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